ПРОБУЕМ СЮРСТРЁМИНГ #рецепты #рецепт
🤢ПРОБУЕМ СЮРСТРЁМИНГ 🤢 #рецепты #рецепт is a easy Swedish recipe that serves 1. 200 calories per serving. Recipe by Шеф-Повар Дмитрий Новицкий 😋 (Dmitry Novicki) on YouTube.
Prep: 5 min | Cook: PT0M | Total: 6 min
Cost: $32.99 total, $32.99 per serving
Ingredients
- 1 can Surströmming (Swedish fermented herring with roe, very salty and pungent)
Instructions
Open the can
Place the can in a well‑ventilated area (preferably outdoors) and use a can opener to carefully pry the lid off, allowing the pressure to release slowly.
Time: PT2M
Smell the contents
Hold the opened can at a distance and take a cautious sniff to experience the characteristic strong, fermented aroma.
Time: PT1M
Taste a small piece
Using a spoon, scoop a tiny amount of the soft, spread‑like fish and place it on your tongue. Note the intense salty flavor and unique texture.
Time: PT2M
Dispose of the can safely
Place the empty can and any leftover fish in a sealed bag and discard it in the trash. Wash your hands and any utensils used.
Time: PT1M
Nutrition Facts
- Calories
- 200
- Protein
- 15g
- Carbohydrates
- 0g
- Fat
- 15g
- Fiber
- 0g
Dietary info: Pescatarian, High Sodium, Gluten-Free
Allergens: Fish
Ingredient Substitutions
- Instead of Surströmming: Fermented sardines (as a less intense alternative)
Equipment Needed
- Can Opener
- Spoon
Critical Steps — Do Not Skip
- Open the can carefully to control the release of pressure and strong odor
- Taste a small amount first to assess the extreme saltiness and flavor
Chef Tips from the Video
- Use a small spoon to scoop the soft, spreadable fish without crushing the delicate texture
- If you want to balance the intense saltiness, traditional accompaniments include crisp flatbread, boiled potatoes, and thinly sliced raw onion (optional)
Troubleshooting
The can is bulging or hisses loudly when you try to open it
Do not open it; the pressure may be unsafe. Return it to the retailer or discard it according to local regulations
The odor is overwhelming and causes discomfort
Open the can outdoors, wear a mask or hold your breath, and limit exposure time
Storage
Refrigerator: Keep unopened cans refrigerated; after opening, transfer the fish to an airtight container, refrigerate and consume within 24 hours
Freezer: Not recommended – freezing can alter texture and flavor
Room temperature: Do not store at room temperature; it may cause further fermentation and spoilage
Make-Ahead Tips
- Best enjoyed immediately after opening for authentic flavor and texture
- If you must store, keep the opened fish in a sealed container in the refrigerator and consume within 24 hours
Frequently Asked Questions
What is the cultural significance and history of Surströmming in Swedish cuisine?
Surströmming is a traditional Swedish delicacy dating back to the 16th century, originally a way to preserve herring through fermentation. It is celebrated in the northern region of Sweden and is traditionally eaten in late summer during "Surströmmingspremiär" gatherings.
What are the traditional regional variations of Surströmming in Sweden?
While the basic fermented herring is the same nationwide, regional serving styles differ: in Norrland it is often paired with tunnbröd (thin flatbread), boiled potatoes, and red onion, whereas in southern Sweden it may be served with rye bread and sour cream.
How is Surströmming traditionally served in Sweden?
Traditionally, Surströmming is placed on a piece of flatbread, topped with boiled potatoes, raw red onion slices, and a dollop of sour cream. The assembly is rolled up and eaten in one bite to balance the strong flavor with milder ingredients.
During which Swedish celebrations is Surströmming typically eaten?
Surströmming is most famously eaten during the annual "Surströmmingspremiär" in August, a festive gathering where friends and families open the cans together and enjoy the fish with traditional sides.
What makes Surströmming unique among fermented seafood dishes worldwide?
Surströmming’s uniqueness lies in its extreme fermentation process, which produces a pungent sulfuric aroma and a very salty, soft texture. The combination of fermentation and the inclusion of roe gives it a distinct flavor profile not found in other fermented fish like Japanese narezushi.
What are the authentic ingredients of Surströmming and acceptable substitutes?
Authentic Surströmming is made from Baltic herring, salt, and its natural roe, fermented in barrels for months. A substitute could be fermented sardines or other small oily fish, but the flavor and aroma will differ significantly.
What other Swedish dishes pair well with Surströmming?
Surströmming pairs well with traditional Swedish sides such as boiled potatoes, crisp flatbread (tunnbröd), raw red onion, sour cream, and dill‑infused butter. A cold beer or aquavit is also a classic accompaniment.
What are the most common mistakes to avoid when tasting Surströmming at home?
Common mistakes include opening the can indoors without ventilation, eating a large portion at once (the salt is overwhelming), and neglecting to rinse your hands after handling the fish, which can transfer the strong odor to other foods.
Why does this Surströmming tasting recipe use no water or special tools when opening the can?
The video demonstrates an authentic, minimalist approach: Surströmming is traditionally opened directly, allowing the natural gases to escape. Adding water or using special tools can dilute the flavor and alter the traditional experience.
What does the YouTube channel Шеф-Повар Дмитрий Новицкий 😋 specialize in?
The YouTube channel Шеф-Повар Дмитрий Новицкий 😋 focuses on bold food experiments, traditional Russian and international dishes, and candid tasting challenges that highlight unusual or extreme flavors.
How does the YouTube channel Шеф-Повар Дмитрий Новицкий 😋 approach Swedish cuisine compared to other cooking channels?
Dmitry Novicki’s approach to Swedish cuisine is hands‑on and unfiltered; he often tries authentic dishes without preparation shortcuts, emphasizing raw reactions and cultural context, unlike many channels that provide polished, step‑by‑step tutorials.
Last updated: September 6, 2026
